by Paul Cormier, Salamanders of Kemptville
Time to fancy up a bit. Shrimp is a mainstay, both at home, as well as at our restaurant, and we have eaten them countless different ways. We have never been disappointed, because shrimp always provides a tasty experience. Now, the only thing that you can do wrong with shrimp is to overcook them, so less is better when they are in a pan. This recipe is very Mediterranean and, as you are aware, the Med diet is known to be the basis for a sound, balanced cuisine. Give this recipe a whirl when you have some friends over and let me know what you think at pcormier@ranaprocess.com. Oh, and don’t forget to accompany this dish with a nice wine: you can use either a cold white or rosé, or even a light and refreshing red.
Shrimp with Feta
Ingredients:
20 large shrimp, peeled and deveined
8 plum tomatoes
1⁄4 cup of thinly sliced garlic (5 large cloves)
1 tablespoon extra virgin olive oil
1⁄4 cup fresh lemon juice
1 cup dry white wine
1 cup diced feta cheese
1⁄2 stick of butter, preferably unsalted, cut into pieces and softened (1/4 cup)
2 tablespoons fresh parsley
Salt and pepper to taste
Preparation:
Cut shrimp in half lengthwise
Remove and discard stem end from the tomatoes and cut the remaining portions of the
tomatoes into large, bite-size pieces
Heat olive oil in a large pan over medium-high heat; add garlic and sauté until golden brown
Add tomatoes and cook 2-3 minutes or till softened
Add wine and lemon juice and simmer 3-4 minutes or until slightly reduced
Add shrimp and feta cheese, stirring gently to combine; be careful not to break up the feta Simmer just long enough for the shrimp to be cooked through (and not too much)
Add butter and stir gently until it is melted into the sauce
Place in a serving dish over thinly sliced lettuce
Add some pepper (and maybe some salt but only if needed) and top with fresh parsley